When celery comes in its full form (leaves included), not only does it require a lot of space in the fridge, it can feel like a lot of the vegetable is wasted when only the sticks are eaten.
This is a brilliantly simple recipe that puts to good use the equally nutritious 'top half' of a celery stalk, saving it from the compost. It makes for a delicious alternative to traditional basil pesto and is wonderfully versatile - a great addition to pasta, tarts, sandwiches, wraps, etc.
The leaves are naturally peppery, so it's worth having a taste before adding any pepper.
INGREDIENTS 40g celery leaves
2 garlic cloves
5 tablespoons of olive oil
2 tablespoons of lemon
Pinch of salt
In a food processor, blend together the celery leaves, almonds and garlic
Scrape down the sides and begin to add in the olive oil and lemon
Season with salt to suit your tastes